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Topic: Gene Cafe Questions (11 msgs / 316 lines)
1) From: Eddie Dove
Keith,
I will address the cooling cycle.
I do keep the temp maxed at 482 until first crack then throttle back to
456.  When I believe the roast is done, I press and hold the red button
down.  This tells it to stop the roaster.  The drum rotates to its stop
position and I extract the drum and dump the beans onto a Wearever
Cushionair (sp?) pizza pan that rests on the back of a circular fan.  I the=
n
return the drum to the roaster, add time and hit the red button twice which
tells it to run through the cool cycle.  I let the roaster run through the
cool cycle while I cool the beans and get ready for the next batch.
Hope this helps.
Respectfully,
Eddie
On 8/30/06, Keith Glanz  wrote:
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2) From: Keith Glanz
Thank you Eddie and Steve for your replies. Your explanations helped me=
understand how this thing works. So as I now understand it, if you =
didn't at
first keep the Gene Café at full blast it would cycle on a=
nd off too early,
and creep up to the target temperature. By leaving=
 it on full blast you can
more quickly reach the desired ambient air t=
emp, and then slow the roast down
for the final slide to, say, second =
crack.  I am really looking forward to
seeing how the relatively lon=
g roast time (compared to my 6-8 minute iRoast)
and bean contact with =
the drum affect body and flavor. I have a feeling it
will produce a =
more enjoyable smokey flavor that I find hard to achieve with
fluid be=
d roasting. I love that smell of approaching second crack. My guess
=
is those smells and flavors will embed themselves into the bean more rea=
dily
with the Gene Café. We'll see. Have any of you tried the Ho=
t Top?
 
Keith Glanz
Inside Account Executive
Fremont I=
nvestment  and Loan
1401 Willow Pass Rd Ste. 600
Concord CA, 94=
520
Direct: 925 681 6702
Direct E-fax: 866 702 2076
Toll Fre=
e: 866 537 3666 ext. 6702
kglanz
For an immediate =
Rate Quote,  click on link below http://fs19.formsite.com/keithgl=anz/form346243834/index.html
 
 
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Thank You.

3) From: HailSeeszer
This is a multi-part message in MIME format.
Keith,
 
I was doing the exact same steps and found that the beans cooled within =
a minute or two.  The Gene Café is a great little machine.  Excellent =
end product.
 
Jim
From: homeroast-admin =
[mailto:homeroast-admin] On Behalf Of Eddie Dove
Sent: Wednesday, August 30, 2006 1:10 PM
To: homeroast
Subject: Re: +Gene Cafe Questions
 
Keith,
I will address the cooling cycle.
I do keep the temp maxed at 482 until first crack then throttle back to =
456.  When I believe the roast is done, I press and hold the red button =
down.  This tells it to stop the roaster.  The drum rotates to its stop =
position and I extract the drum and dump the beans onto a Wearever =
Cushionair (sp?) pizza pan that rests on the back of a circular fan.  I =
then return the drum to the roaster, add time and hit the red button =
twice which tells it to run through the cool cycle.  I let the roaster =
run through the cool cycle while I cool the beans and get ready for the =
next batch. 
Hope this helps.
Respectfully,
Eddie
On 8/30/06, Keith Glanz  wrote: 
I am about to purchase one of these "Gene Machines", having made the =
questionable determination that it will be more satisfying than my other =
potential choice, the Hot Top. I currently use an iRoast1, and am tired =
of the small roast quantities, difficult programming controls, and lack =
of accurate temperature readout (by that I mean internal bean temp as =
measured near the beans) I have read some threads from other recent =
owners of the Gene Café, and two points seem to be repeated. First, =
many recommend keeping the temp maxxed at 485 until just at first crack =
and then backing of to 456 or so. The reason given for this is that the =
heat would be "cycled" if you didn't back off.  Can someone explain this =
to me? Please feel free to embellish.  The other point mentioned often =
is the slow cooling cycle. Does anyone know if you can stop the machine =
as it first enters cooling? I would just assume dump the beans in a =
colander and stick them in my freezer for a couple of minutes with =
occasional agitation rather than waiting for 10 or more minutes with the =
Gene Cafe. I used to do this when I first started roasting and used an =
air popper. It worked very well. Finally, have any of you engineer types =
tried to correlate the temp readout on the Gene Café to actual =
internal bean temperature? Has anyone managed to hook up a thermoprobe =
to this revolving beast? Although I've gotten to the point of being able =
to judge a roast with just my ears and nose, I still think it is =
important to be able to track actual temperature of the roast curve in =
order to repeat a favorable result. For the life of me, I don't know why =
roaster manufacturers don't have heat sensors in the roast chamber. In =
2006, this is technologically rather simple. It could even be done =
wirelessly, and sent to a laptop program. Tom has been hinting at the =
need for a PC program to control roast curve. I agree.  By the way, if =
anyone has compared the Gene Café to the Hot Top, please elaborate.
Thanks,
Keith
 
Keith Glanz
 
Confidentiality Note: The contents of this e-mail message and its
attachments, if any, are intended solely for the addressee(s)
hereof. If you are not the named addressee, or if you believe this
message has been addressed to you in error, you are requested not
to read, disclose, reproduce, distribute, disseminate or otherwise
use this information. Delivery of this message to any person other
than the intended recipient(s) is not intended in any way to waive
confidentiality. If you have received this transmission in error,
please alert the sender by reply e-mail. It is also requested that
you immediately delete this message and its attachments, if any.
Thank You.
 

4) From: Eddie Dove
I think you got it ... I have not tried the Hottop.
The illustrations in the manual for the Gene Cafe are great, but the
Korenglish is a nightmare!
Eddie
On 8/30/06, Keith Glanz  wrote:
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e
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ou
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5) From: Bob Brashear
Keith Glanz wrote:
  I
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Keith,
Using a hottop now. I've gone through eight pounds of coffee with no 
problems from the machine. Setting the time to 21 minutes and letting 
her go, then manually ejecting at the desired point has worked well. 
Hearing the cracks is no problem. The machine runs quietly. The kitchen 
exhaust fan is louder than the machine. No problems with smoke. I've not 
taken anything past second crack yet. Cleanout is easy. Instructions are 
readable and the tip sheet from SM is quite handy.
I'm very happy with the machine. I suppose as I go along and get more 
sophisticated, I'll want to modify some things to get different profiles.
Bob

6) From: Derek Bradford
On 8/31/06, Eddie Dove  wrote:
<Snip>
Hah!  It's Konglish, and if you think that's a nightmare, try living
here!  In all honesty, the manual is exceedingly well written for
Korea.  The country is flooded with native English speakers, but
nobody hires them to do their copy work because they also have a
wealth of graduates from Top Korean Universities who all speak
frawress Engrish.
I do love this country.
...And to get back on topic, I also like my Gene Cafe.  ;)
--Derek
-- 
The Uglyroast 3! Coffee Roaster.  ...Now 85% less ugly!http://uglyroast.atspace.com

7) From: Eddie Dove
LMBO!  Thanks Derek ... I needed that!
Eddie
On 8/30/06, Derek Bradford  wrote:
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8) From: M. McCandless
I debated a long time about these two.
The Hottop can do 9+ oz but mutes some of the high notes.
Gene can only handle 8 oz, and is slow to cool roast.
I went with the Hottop.
I do 9.4 oz to end up with a half lb.
I manage to preserve the high notes via a Variac.
Best of both worlds.
McSparky
At 06:10 PM 8/30/2006 -0700, you wrote:
<Snip>
 understand how this thing works. So as I now understand it, if you didn’t=
 at first keep the Gene Café at full blast it would cycle on and off too=
 early, and creep up to the target temperature. By leaving it on full blast=
 you can more quickly reach the desired ambient air temp, and then slow the=
 roast down for the final slide to, say, second crack.  I am really looking=
 forward to seeing how the relatively long roast time (compared to my 6-8=
 minute iRoast) and bean contact with the drum affect body and flavor. I=
 have a feeling it will produce a more enjoyable smokey flavor that I find=
 hard to achieve with fluid bed roasting. I love that smell of approaching=
 second crack. My guess is those smells and flavors will embed themselves=
 into the bean more readily with the Gene Café. We’ll see. Have any of=
 you tried the Hot Top?
<Snip>
ormsite.com/keithglanz/form346243834/index.html
<Snip>

9) From: raymanowen
*immediately delete this message*

10) From: Maryann & Dave Schellenberg
Can you tell us how you use a Variac with your HotTop to preserve the 
high notes?
Dave S.
M. McCandless wrote:
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11) From: M. McCandless
I managed to get a TC into the bean mass thru the top chute.
I measure input V @ the Variac.
V drop happens when the heating element turns on.
Temp is set to 120 W/heat on.
The profile brings up the temp slowly & pauses around 405 - 415.
During 1st crack (depending on bean type) the heat goes to max.
After the pause, the heat ramps @ max, rapidly racing to 2nd.
During 1st, I set temp to 116.
This causes temp to SLOWLY ramp, allowing 1st to finish &
avoids over roast.
I can dump @ ~425 - 435 depending.
Otherwise the drum would be 445 - 450 before 1st finished.
I'm presently considering better control methods.
McSparky
At 11:09 PM 8/30/2006 -0500, you wrote:
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